Ingredients

A 30cm by 30cm square of puff pastry (bought, because I’ve been busy)

An onion

50g pancetta

Pesto

About 10 cherry tomatoes, halved

A good lump of goat’s cheese

Method

Chop the onion into about 8 or 10 big wedges, and throw into a frying pan on the lowest heat on the smallest hob with a dash of oil. Throw the pancetta in too. Leave it in the pan for about half an hour, until the onions are translucent and lovely.

Lay the puff pastry on a baking sheet and spread a layer of pesto all over, leaving about a centimeter at the edge. Preheat the oven to 220c.

Dot the halved tomatoes around, and crumble the goat’s cheese over. Wait for the onions to be done. When they are, layer over the onions and pancetta.

Bake in the oven for 15 to 20 minutes then enjoy! Obviously let it cool down a bit first. Hot tomato burns. A lot. I know this.